How to Make Pumpkin Puree

Every calendar year, eighty per cent of the pumpkins grown in the Usa are harvested in Oct. Commercially canned puree is in all probability the most acquainted edible kind of this preferred autumn produce, however the delicate, a little bit sweet flesh of clean pumpkin would make an great dish when baked, boiled, sauteed, steamed or microwaved. The pumpkin seeds, as very well, may possibly be toasted to develop a marvelously delicious and healthful snack.

This article will go over the course of action of deciding on the correct cooking pumpkin and the procedure for making ready handmade pumpkin puree.

Picking out and Storing Fresh Pumpkins…

  • For cooking, decide on the tiny ‘pie’ varieties, normally termed sugar, cheese or milk pumpkins – the ‘jack-‘o-lantern’ pumpkins are not as sweet and the flesh is tough and stringy. (If uncertain, question your grocer to help decide on the correct range.)
  • Usually decide on company, sound pumpkins that feel significant for their measurement. The rind should really not have any blemishes or soft spots and a 2- to 3-inch stem should really be intact.
  • Fresh pumpkins may possibly be stored in a amazing, dry dim location for up to 2 months. Best temperature range for storage is 55 to 59F (12.5 to 15C). Do not retail store underneath 50F (10C) and do not retail store clean pumpkin in a fridge or wrap in plastic.

    How to Put together Homemade Pumpkin Puree…

    The subsequent recipe will produce a bare minimum of 1-3/4 cups of puree — equal to 1 (15-oz.) can of solid pack pumpkin puree. (A few lbs of clean pumpkin will produce about 3 cups mashed cooked pumpkin.) Any leftover puree may possibly be frozen – see freezing instructions underneath. Use this puree in recipes or substitute it in the identical quantity in any recipe contacting for solid pack canned pumpkin.

    1. Choose a 3 to 4 pound sugar (‘pie’) pumpkin for making ready puree. (Under no situation cook dinner or consume a carved Halloween pumpkin as the cut surfaces breed micro organism.)

    2. Preheat oven to 350F (175C).

    3. Just prior to baking, rinse the pumpkin below chilly water to remove any filth or particles from the outside of the pumpkin wipe dry with a cloth or paper towel.

    4. Split the pumpkin in 50 % and remove the seeds and stringy fibers by scraping the insides with a metal spoon. Discard fibers and preserve seeds for toasting, if preferred.

    5. Rub the cut surfaces of the pumpkin with canola oil and location the 2 halves (cut-facet-down) in a roasting pan. Insert 1 cup of water.

    6. Bake in preheated oven until pumpkin flesh is tender when pierced with a knife (about 90 minutes).

    7. Clear away the pumpkin halves from the oven and location them on a cutting board or other flat area to amazing.

    8. When amazing sufficient to tackle, scoop the baked flesh out of each and every pumpkin 50 % with a spoon.

    9. Puree pumpkin in a food stuff processor fitted with a metal chopping blade or mash by hand.

    10. Area the puree in a sieve lined with a paper-towel or coffee filter and established in excess of a deep bowl. Let drain, stirring once in a while until the puree is as thick as canned solid pack pumpkin, about 1 to 2 several hours. (Important: Do not make it possible for cooked pumpkin to established at place temperature more time than two several hours in the course of action of making puree.)

    Be aware: Pumpkin may possibly also be cut into chunks and steamed or cooked in boiling water until soft. Clear away pulp from rind then mash or operate by way of a food stuff mill or food stuff processor. Because this procedure yields a more ‘watery’ puree, it is essential to drain out dampness as stated over, or by gently warming in a significant-bottomed saucepan to remove any surplus water in advance of use.

    How To Protect Pumpkin Puree…

    Homemade pumpkin puree freezes fantastically for later use.
    To freeze:

    1. Enable ready puree to amazing absolutely.

    2. Measure puree into 1-3/4 cup portions and location in clean up ridged freezer containers (leaving 1/2-inch headspace).

    3. Label, day, and freeze for up to a single calendar year.

    Cooking With Pumpkin Puree…

    Not only is pumpkin puree an great supply of vitamin A, reduced in sodium and body fat-free — it is also really adaptable. No matter if using handmade or commercially canned puree, it is an ingredient that may possibly be utilised in making ready an unlimited amount of pie, cake, cookie, muffin, sweet bread, pancake, creamy soup and stylish bisque recipes.

    Why not try out swirling some into a steaming bowl of product of wheat cereal alongside with some maple syrup? It’s possible think about perking up regular mashed potatoes by mashing in some pumpkin puree and bitter product. Just be artistic and use your creativity – also preserve in thoughts that most recipes that call for winter squash or sweet potatoes may possibly be efficiently put together by substituting pumpkin.

    Copyright 2005 Janice Faulk Duplantis

  • Resource by Janice Duplantis

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